AB's House Fried Rice | Better Than Takeout

Okay, folks. Listen. You saw the title. Listen. And I know these are like super easy to make, but listen. I'm going to show you how to make a house fried rice. And if you didn't know what house fried rice mean, listen. It's a combination of everything. We got eggs. We got steak going in here. You know what I mean? You can put another protein and you can do shrimp. What I do is I combine them all together and we call that the house special. Let's get it. Okay, folks. So, listen. What you going to hear in the background while I'm out here cuz this is true concrete jungle. You going to hear people getting their lawns, you know, blown and blowing leaves and all of that. So, what I did was I set up my griddle, right? So, this is what we going to do. I turn this one all the way on the right. There's four of them. One, two, three, four. I got this one on low. I don't I don't even have this one on, right? And these two I got them like at a I keep them probably like at a medium heat. So, now I already put my oil on here. What we're going to do is we're going to take this and we going to put this right here on our hot zone. Okay. So, now that I have this on, this is what we're going to do. I'm going to take a little salt and just put this on here. Now, this is beef, you know, steak, folks. So, listen. It'll take a little bit of salt. That's about all we need. But we going to season this twice for me. And I got to say this, too. I'm not doing this is not authentic Asian the way they would make it. But this is the way I make it. And I promise you, this right here, if you guys like the way I cook, this will send you over the top. Hint. Look, this is my level up series. We'll use the A. So, now we'll get in here like this and just put some of this on here. And then we going to mix this up and make sure we cook this beef. Then what we want to do is we just want to take it. You want to get all sides done, right? You don't have to cube your meat, you know, your steak the way I did mine. I just like to have a like a real nice bite size, right? So, okay. So, when you get them, I'm going to say they about 70% done. Right. So, I'm going to take these and I'm just going to bring them over this way. Right. All right. So, now we going to add a little butter here. Right. We'll let that work. Then I'mma move this around here like this. And now I'm getting ready to add some garlic to it also. Right. You can premix this on your own and make it like garlic butter. You know, that's normally the way I do it. I usually keep this in the, you know, somewhere outside at room temperature. And then I just leave it like this. And I'm going to show you this little trick right here. You going to bring your rice. Now, this was cooked the day before, right? So, you see how it is. You know what I mean? There we go. Drop on in there. There we go. You want to have day old rice. That way, it don't be gummy and mushy, nothing like that. Then what we do is we just break this down. You see? And then we had that butter in there, you know, that garlic butter. We're going to go ahead and infuse all that together. We're just going to let this steam from the flat top. All right. Just break everything down. Get it where it's everything is single and we go from there. As I got everything to heat up, made sure that my butter was, you know, completely, you know, melted. Now for the fun part, right? So here, check this out. Look, I'm just going to make a little little opening right here. Now, we using frozen veggies, right? So, I'm going to take my frozen veggies and drop them in here just like this. We just add those. Right now that we have these in here, you know, you can see you can still see a little bit of ice, but no worries. We got everything the way we want to. I'm getting ready to go ahead and hit it with a little bit of the sesame oil. This stuff go a long way, so you don't need a whole lot. You know what I mean? that and then we going to come right back over the top. We going to come with our soy sauce. Right. So, this is where we going to get a little bit of that color and then we get a lot of that flavor here. And the combination between the both that do it, folks. All right. So, then we just come in here now. We start, you know, mixing it. You see that right there? That's what you want to get. And it's going to smell incredible. All right. So once you get here, look, this what I'm going to do. I'm going to slide this over here. Right. I'm put move this over here towards my my cooler zone. Now, this what I'm going to do. I'm getting ready to drop in some uh butter. Right. We just put it in. Get this going. Right now, I'mma season that a little bit. But no worries. What I'm going to do is I'm going to come with some of this right here. And then I like to just lay it in here and it'll spray it. No worries. It don't take long for this right here. All right. So, we'll get these in here. Just like that. And now what we want to do is get them all flat. Right. Then when you have them all flat like this, this way they touching the heat and they'll cook evenly and all of them will be ready at the same time. That's only going to take me a couple of minutes, right? We just want to make sure that they start turning pink. But first, let me get them all flat, right? And then they got a little trick. You can put a little water around them to get a little steam, you know, but I got my fire just right. So, we'll leave it like that and let it work. Now you guys looking at that right there. I know you're saying, "What's happening with that?" AB, we got to have some seasoning. Oh yeah, for sure. So after just a couple of minutes, what we do is we just get underneath the bottom and then we just flip them, right? It doesn't take long. You know what I mean? If you guys got tongs, you can do them, too. All right. You see that right there? Now, I'm going to bring this back into play. All right. We bring the rice, I mean the shrimp right over here on top. Anyway, we just start, you know, mixing them up just like that. I know you guys are saying, "AB, that ain't fair for me to be doing it the way I'm doing it." But this is how you get down, folks. You guys don't have a uh a flat top or one of these uh black stones, you know, this can be done inside your kitchen as well, right? So, here we are. This is nice. Look at the color. And then don't forget, we got our folks over here, too. Okay. So, what I did was I turned everything down on my griddle, right on this side cuz we getting ready to do our eggs. Now, I'm going bring that over here like that. Okay. So, when it come time to making these eggs, look, we going to need a little oil cuz we don't want to lose all our eggs sticking to everything, right? So, I just go ahead and hit it like that. What I'mma do is just run this around. It's nice and hot. Then we gonna go ahead and just Right. Oh yeah. See how I don't have to chase it? We got the right heat. Then I'm just going to break these like this. Let's get this to spread. Okay. So once you have it spread out like this, I don't like a hard egg, right? So I like to get underneath it like this. I'll probably flip it one time. Now that it's on the heat side, I just break it up, you know, like this. Actually, this could have did way better if I have did five eggs in there for the amount of uh, you know, rice that I had. So we just take that. I'm going to bring all this back in there like this. Now you guys get to see it. You know what I mean? Uh, all I can say is I'm very close to opening up. All I can say is pull up folks and let's eat. Be the only one that got a menu exchange like mine do. I'll keep the staples. You know what I mean? But I'll be getting down though cuz I do enjoy being out. All right. So, we just go ahead and get this mixed up. Okay folks. So, what you see is what you get. This is like super flavorful and easy to uh easy to make. And not just easy, it's easy and fast, right? So, what I'm going to do is I'm going to just go in here and get me a little bit of this. You know what I mean? Uh get me H. We going to I'm going to start with the with the shrimp. You know, Cheers, y'all. I tell you, it's a shame. It's a shame. man, making stuff like this like just keep you outside. And it's that time of the year. You guys let me know what else could you have put in here or what would you take out. I just really want to hear you guys' version and let me know down in the comment section below. This right here is fire. I still have this out right here cuz look, I got to make another batch and they requesting that we use, you know, this bacon flavored uh spam. I can tell you this right now though, that's going to be over the top, too. Now, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and just tell everybody out there. There's a channel out here that's simplifying these recipes and taking a mystery out of cooking. Let me go ahead and put the top on this, take this inside, bring my next batch out, and I'm out. Peace.